Jeera Rice in Pressure Cooker | Cooking for Two | Lunch Box Series : LBS#70

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After the simple Pudina Peas Pulao for lunch, I made this Jeera Rice, different from the regular Jeera Rice. I was again cooking for just two of us and as always I was running out of ideas. Never realized one person not at home, makes so much difference in what you cook. Anyway having had the need I had to think of something simple, yet tasty. Doesn’t this be the requirement all the time?
So this Jeera Rice is little more spicy and I used more than the regular spices. Infact I used the Biryani Masala I had made sometime back. For a combination for this rice, I made the Methi Aloo Tamatar, the spicy gravy went quite well with the Jeera Rice.
The school closed for the boys after their exams got over. Unfortunately Konda’s exams are yet to start. You can imagine how tough it will be when someone is enjoying their vacation while one has to study for the exams. Konda was cribbing about it, but managed to get over it and is studying for her exams. Whereas Peddu and Chinnu keep running around because it’s their vacation. They even decided they will stay at their grandparents place. I told them they can stay through the day, but should be back home for sleeping. They tried convincing me, but then I knew Amma wouldn’t be able to manage them.
They are ready with their toys from the moment they wake up and sleep with their cars. I don’t know how, but boys love cars and bikes! I am just hoping they will entertain themselves for some more days, before their school reopens for the next academic year.

Now for the simple recipe.


Jeera Rice
Ingredients Needed:

Rice – 1 cup
Oil – 3 tsp
Onions – 2 medium
Ginger Garlic paste – 1/2 tsp
Green chilies – 2 medium
Roasted Cumin powder / Jeera Powder – 1 tsp
Salt to taste
Biryani powder – 1/2 tsp
Water – 2 cups

Whole Spices

Bay leaf – 2 nos
Cinnamon – 2″
Cloves – 3
Cardamon – 2
Dagad Phool / Kallupachi / Black Stone Flower – 2

How to make the Jeera Pulao

Wash and soak the rice for 15 mins.

In a pressure cooker, heat oil, add the whole spices, saute for couple of minutes. Then add onion julienne. Saute them till it turns colour.

Then add ginger garlic paste, green chilies. saute well. Now add the drained rice. Saute well.

Next add the salt, cumin powder, biryani powder, combine everything well. After couple of mins, add water, cover with lid and pressure cook for 3 whistles or till done.

Once the pressure falls, fluff with fork.

Serve with Methi aloo Tamatar.

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Jeera Rice in Pressure Cooker | Cooking for Two | Lunch Box Series : LBS#70
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  1. Hi SriValli,

    I have been a silent reader of ur blog. And I just love the story you narrate before you go on with ur recipes. To the fact actually ur kids are amazing:-). I just keep smiling myself while reading their mischievous…

    And by the way I would pleased to get it up cleared from you the below:

    1. What is the correct measurement for rice:water ratio used in pressure cooker, its it 1:2 or 1:1.5
    2. How many whistles required, you have kept 3, is it all in high.
    3. Does frying rice makes the rice hard
    4. And does the same measurement procedure hours for jeeraga samba rice too

    Hope u clear my doubts!


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